Ardèche Blanche

Made with Waina 35%

Makes 6 large yule logs or approx 42 mini yule logs

6 steps

Recipe Step by Step



120g Butter
2g Fine salt
90g Icing sugar
30g Powdered almonds
50g Whole eggs
235g French white pastry flour

Mix the finely diced, very cold butter with the fine salt, icing sugar, powdered almonds and flour. As soon as the mixture is homogenous, very quickly add the remaining 175g of flour. Store in the fridge for a few hoursRoll out to a thickness of 3.5cm and cut 48cm-long, 2.8cm-wide strips. Bake on a woven silicone mat at 300°F (150°C) until blond in color.

Almond Cream - 100G Per Large Yule Log

150g Butter
40g Powdered almonds
15g Corn starch
150g Whole eggs
200g Whole blueberries

Incorporate the eggs one by one to relax the almond paste. Add the powdered almonds, starch and creamed butter. Gently beat the mixture. Pipe the almond cream onto the shortbread bases, sprinkle 30g of blueberries onto the almond cream and then bake at 340°F (170°C).

Waina Vanilla Mousse - 100G Per Large Yule Log

8g Gelatin
200g Whole milk
400g Cream 35%
380g 15002 WHITE WAINA 35% BEAN 3KG

Soak the gelatin in a large quantity of waterBring the milk to the boil and add the thoroughly wrung out gelatinPour approx. one third of the hot liquid onto the chocolate and mix using a whisk so you obtain a smooth, elastic, shiny texture. Add the rest of the milk, taking care to maintain the textureOnce the mixture is at 85-95°F (30-35°C), incorporate the liquid cream which has been whipped until it has the texture of a mousse. Pour out immediately and freeze.

Chestnut Vermicelli - 100G Per Large Yule Log

250g Chestnut paste
150g Unsweetened chestnut puree
300g Chestnut cream

Use the flat beater in an electric mixer to mix the chestnut paste and puree. Add the chestnut cream and mix until you have a homogenous, creamy, slightly more lightly colored texture. Use a vermicelli nozzle to fill the molds.

Opalys Spray Mix

350g OPALYS 33%

Melt in the microwave at 115-130°F (45-55°C).

Fruit Spray Mix

200g Blueberry pulp

Bring the Absolu Cristal and blueberry pulp to the boil. Mix in an electric mixer, then immediately spray on.

Assembly and finishing

Pour the Waina mousse onto the shortbread with almond cream. Freeze.
Turn out, then spray with the Opalys spray mix.
Fill long, thin molds (mold ref. 1716.53 De Buyer) with the chestnut vermicelli mix, freeze, turn out and spray with the fruit spray mix.
Put a small amount of glaze on the shortbread and mousse, then add the chestnut vermicelli.
Defrost and cut into small logs of about 7.5cm.